Spaghetti Veganese

A great replacement for the old classic comfort dish, spag bol, when there simply is no room in your freezer for the mincemeat. A really nice light, vegan version too for those who don’t eat animals or fancy a meat free meal for a change.

Boiling water is a feature in this one so light sea conditions recommended. Wear waterproof trousers for good measure when preparing.

Serves 2

Ingredients

1/2 brown onion; diced

1 lug of olive oil

1 clove garlic; minced

1 carrot; diced

1/2 a zucchini; diced

1 can brown lentils

1 can chopped tomatoes

1 pinch dried oregano

1 pinch dried thyme

1 pinch nutmeg

1 cube vegetable stock / or beef stock if not vegetarian

2 serves spaghetti

Sea salt and cracked black pepper to taste

Method:

1. Bring a large pan of salted water to the boil and cook spaghetti according to packet instructions.

2. Shallow fry onion in olive oil until translucent and golden (about 2 minutes)

3. Throw in carrots, herbs and nutmeg and sautée for 1 minute.

4. Empty the tin of chopped tomatoes into the pan, along with the garlic and stock cube. Simmer for up to 5 minutes to let the flavours combine; stirring occasionally. Season with sea salt and black pepper as desired.

5. Stir in the lentils when approximately 1 minute remains.

6. Drain the spaghetti, transfer to serving dishes and top with sauce.